Wandering up and down Lygon Street we’ve noticed appetising looking pasta replicas in the window of Donnini’s Home-Made Pasta. Donnini’s supply more than twenty varieties of fresh pasta, from ricotta and sun-dried tomato agnolotti to basil taglieatelle. They also do a range of sauces, but we decided that we’d invent our own simple sauce to go with the artichoke, pine nut and ricotta ravioli. So we roasted and peeled a couple of capsicums and blended them up with some balsamic vinegar and cracked pepper. Combined with the subtle and slightly salty pasta, some parmesan cheese and a big pile of salad, it was a wonderful meal.
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